Early tomorrow I'll be on my way to Atlanta for the BlogHerFood Conference, where I'm looking forward to seeing friends, and meeting some new ones. I've been planning for BlogHerFood for weeks, and had a couple of posts written and saved to be published while I was there. Then Blogger had a widespread outage, and this morning when I opened the posts to schedule them, everything I had written was gone.

If it's a bit quieter than usual around here you'll know why, but I did want to share this updated recipe for Asian Sugar Snap Pea Salad with Radishes and Edamame. I've been enjoying this for lunch the last couple of days, and I'm glad to have new photos to replace the original one (which you can see right after the step-by-step photos if you want to check it out.)

This was a recipe I came up with years ago when I had sugar snap peas and radishes in the fridge. The dressing was adapted from Vegetable Love by Barbara Kafka, a cookbook that seems to have some good flavor combinations for vegetable dishes and ideas for cooking lesser known veggies.

(Asian Sugar Snap Pea Salad with Radishes and Edamame was revisited and updated with new photos in May 2011.)

When I first made this I couldn't find shelled edamame, but now that I've found them (yaay!) I increased the amount of edamame in the recipe!

Whisk together all the dressing ingredients. (I used to heat the dressing a little to melt the jam, but lately I just whisk to combine it.

I like the radishes cut into half-moon shapes so every piece has a border of red.

Cut the sugar snap peas on the diagonal, cutting each one into 2 pieces.

Stir salad ingredients together with just enough dressing so that all the salad is moistened. (You may not need all the dressing, but there are more ideas for using it in the recipe) The salad can be chilled for a few hours at this point.

Sprinkle each serving with peanuts right before eating. (If you're going to refrigerate leftovers, keep the peanut separate until you eat the salad.)

And as promised, here is the original photo from 2006 when this recipe was first posted!

Asian Sugar Snap Pea Salad with Radishes and Edamame
(Makes 4-6 servings; recipe created by Kalyn, with inspiration for the dressing from Vegetable Love by Barbara Kafka)

Combine vegetables in bowl, pour over about 1/2 of dressing, and stir to mix until all vegetables are coated with dressing. (You can refrigerate the salad at this point for a few hours. You may want to stir in 1 T more dressing after the salad has been chilled. You will not use all the dressing.) To serve, put salad in serving bowl and sprinkle peanuts over.

There are lots of ways you could use the extra dressing from this salad. Some possibilities that came quickly to mind include using it as a marinade for chicken, pork chops, or fish, as a dressing on fresh spinach, or as a dressing for a cold rice salad.

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Tasty Ideas with Sugar Snap Peas:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)

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Doodles, the frozen cooked edamame is really quite good. Sometimes I wish they would put a bit more salt. I have a friend who thaws them by boiling in very salted water, but I haven't tried it.

Gattina, the raw snow peas are wonderful. I like to eat them with Ranch dip, but that might be a U.S. thing.

Leigh, I hope he likes it. Tonight I took some of the leftover salad, half a piece of left over salmon that I cut in small pieces, mixed them, drizzled on a little more dressing, and it was delicious that way too.

I loved this, it turned out really tasty. I only had sugar snap peas so I substituted for the Asian Snow peas. I also added toasted sesame seeds. Left out the sugar and used fruit sweetened apricot preserves instead. I did cook the sauce, but everything else was raw. Thanks for posting this, Kalyn -- i needed an idea for my peas!! I'll definitely use this again.

Oh no! I'm so sorry you lost your posts that's so frusterating. Geesh, I really need to see if I'm missing any of my saved posts... or maybe it's best left unknown. ;)I really and truly love this recipe. I love Asian food and especially when the veggies play a star role! I am getting visions of bean sprouts on top of this salad! YUM!

Oh, I also ment to say, have fun at the conference I really hope I'm able to do that one day when I figure it all out. ;p Also, gorgeous bowls. ;)aaaand... you prob already know this, but it's really important (IMHO) to use Organic soy beans{edamame}. There are a handful of produce that's on the 'best if Organic' list and soy is one of them. Otherwise it's a GMO and don't get me started on all the negatives assoiciated with that! ;)Happy Day!

I just found shelled edamame in our frozen food section...I am so there! I love the bowls you served the salad end...perfect. I have been writing my posts and saving them in MS Word, so I was able to get my post back on pretty quick. It just goes to show you that nothing is safe anymore. Have fun at BlogHer!

Those bowls are gorgeous and your salad looks delicious and refreshing. The new photos are a huge improvement over the 2006 version - I hope you don't mine me saying so! Your blog is an inspiration. Keep on keeping on, Kalyn.

This is my all time favorite way to eat green beans. When hubby and I first met he was not big on veggies. I made a similar salad and he was converted! His family ate mostly canned veggies, no wonder he didn't like them.

Food Blogger Love!

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